It often seems like you can either have good, strong, hot coffee fast, or decent iced coffee with an overnight soak or refrigerated concentrate. Work around the seemingly inflexible math of good, cold coffee with a cocktail shaker.

A Chow intern shows the simple way to get iced coffee just the way you'd like it (with optional milk and sugar) using a cocktail shaker. Makes sense, given that the shaker's job is to get liquids cold through rapid, random encounters with ice, and seems like a good fix for mornings where you didn't have time or forethought the night before. Tried something like this in your own kitchen?